Baked Eggplant Parmigiana, Cheesy and Full of Flavor | Cibamus

Baked Eggplant Parmigiana, Cheesy and Full of Flavor | Cibamus

cibamus.com

Classic eggplant parmigiana with fried eggplant, basil tomato sauce, mozzarella, and parmesan, baked until golden and bubbling.

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Ingredients

  • 1.2 kg (2¾ lb) eggplants
  • 700 g (3 cups) tomato passata
  • 300 g (10 oz) mozzarella (fiordilatte)
  • 100 g (1 cup) grated parmesan
  • 2 garlic cloves
  • Fresh basil
  • Extra-virgin olive oil
  • Seed oil for frying
  • Salt

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